Save Last Tuesday, after a gray and gloomy weekend, I desperately needed something bright on the table. I thawed frozen peas on impulse and threw them into my Alfredo sauce, watching everything turn the most stunning spring green. My husband actually stopped scrolling through his phone and asked what I made.
My sister was visiting during that first experimental batch, and she admitted she was skeptical about the whole pea situation. We ended up fighting over the last serving, standing at the stove with forks and no shame. Now she texts me whenever she makes it for her own family.
Ingredients
- 12 oz fettuccine or linguine: Long noodles catch this creamy sauce beautifully, though any pasta shape works in a pinch
- 2 tbsp unsalted butter: Let this melt completely before adding garlic to prevent burning and bitterness
- 3 cloves garlic, minced: Fresh garlic makes a difference here, but jarred minced garlic will work if that is what you have
- 1 cup heavy cream: Room temperature cream incorporates more smoothly and prevents the sauce from separating
- 1 cup grated Parmesan cheese: Buy a wedge and grate it yourself for the best melting texture
- 1/2 cup whole milk: This lightens the sauce just enough without sacrificing richness
- 1/4 tsp freshly ground black pepper: White pepper works if you want to avoid visible specks in the green sauce
- Salt, to taste: Remember the Parmesan adds saltiness, so taste before adjusting
- 1 1/2 cups frozen green peas, thawed: Thaw them completely or the sauce will cool down too quickly
- 1/4 cup fresh basil leaves: This is optional but adds such a lovely fresh undertone
- 1 tbsp lemon juice: Brightens everything and keeps the pea color vibrant
- Extra grated Parmesan for serving: Always worth the extra garnish
- Fresh basil or parsley leaves: Adds a beautiful pop of color on top
- Cracked black pepper: Freshly cracked makes all the difference here
Instructions
- Cook the pasta:
- Boil salted water and cook pasta until al dente, saving 1/2 cup of the starchy water before draining
- Blend the pea purée:
- Combine thawed peas, basil, lemon juice, and a pinch of salt in a blender until completely smooth, adding water only if needed
- Build the base:
- Melt butter in a large skillet over medium heat, then sauté garlic for just one minute until fragrant
- Create the Alfredo:
- Pour in cream and milk, bring to a gentle simmer, then stir in Parmesan and pepper until melted and slightly thickened
- Add the magic:
- Stir in the vibrant pea purée and heat through, thinning with pasta water if needed
- Bring it together:
- Toss hot pasta with the sauce until every strand is coated and glossy
- Finish with flair:
- Serve immediately with extra Parmesan, fresh herbs, and plenty of cracked black pepper on top
Save This recipe saved dinner during a particularly chaotic week when my kids were tired of everything I usually make. The green color somehow made vegetables feel fun instead of obligatory, and my three year old actually asked for seconds.
Making It Your Own
I have started adding sautéed mushrooms or baby spinach when I want to bulk up the vegetables without changing the flavor profile much. The sauce is so forgiving that it welcomes almost any addition you want to throw in.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. On busy weeknights when wine is not happening, sparkling water with a wedge of lemon does the trick just as well.
Make Ahead Strategy
The pea purée can be blended up to two days in advance and stored in an airtight container. When you are ready to cook, just let it come to room temperature while you boil the pasta.
- Leftovers reheat surprisingly well with a splash of milk to loosen the sauce
- The sauce actually develops more flavor overnight, making it excellent for meal prep
- This recipe doubles easily for a crowd or Sunday meal planning
Save Hope this brings a little unexpected color to your table too. Happy cooking.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the green pea purée up to 2 days in advance and store it in an airtight container in the refrigerator. The sauce is best made fresh, but leftovers can be reheated gently over low heat with a splash of pasta water to restore creaminess.
- → What pasta shapes work best?
Fettuccine and linguine are ideal for clinging to the creamy sauce, but penne, spaghetti, or tagliatelle work wonderfully too. For a lighter option, try gluten-free pasta or whole wheat varieties.
- → How do I achieve the perfect sauce consistency?
The key is to use the reserved pasta water—add it gradually while stirring to reach your desired thickness. Start with a tablespoon at a time to avoid over-thinning. The sauce should coat the pasta evenly without pooling at the bottom.
- → Is this suitable for dairy-free diets?
Absolutely! Substitute butter with plant-based butter, replace heavy cream and milk with unsweetened plant-based alternatives like oat or cashew cream, and use vegan Parmesan. The flavor remains delicious and creamy.
- → What vegetables can I add?
Sautéed mushrooms, cherry tomatoes, baby spinach, roasted broccoli, or sun-dried tomatoes pair beautifully. Add them during the final tossing step or sauté separately and mix in just before serving for added texture and nutrition.
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work wonderfully and offer a slightly different flavor profile. Blanch them briefly in boiling water for 2-3 minutes, then cool before blending into a smooth purée. Use the same quantity as frozen peas.